挥发酸
- 名volatile acid
![挥发酸](../cache/1423795.jpg)
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结果表明,糖质废水酸化的挥发酸(VFA)组分以乙酸和丁酸为主要形式;
The acidification experiment of the original high concentration wastewater was carried out with dilution by gradient and batch type with the conclusions as follows : Acetic acid and butyric acid were the main forms of volatile acid ( VFA ) components of the alcohol wastewater acidification .
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各样品的总酸和挥发酸含量差异显著;
The contents of titration acid and volatile acid increase distinctly .
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结果表明:①阴离子饲粮对瘤胃发酵pH值、氨态氮浓度、总挥发性脂肪酸浓度、主要挥发酸的摩尔比例均没有显著影响(P>0.2)。
The results showed that ① ruminal fermentation parameters including rumen pH , concentrations of ammonia nitrogen and total VFA , and individual VFA molar percentages , except isovaleric , were unaffected ( P > 0.2 );
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添加铜、锌、铁、碘对NH3-N、pH、挥发酸总量、挥发酸组成没有显著影响(P>0.05)。
The addition of copper , zinc , iron and iodine did not alter the concentration of NH3-N , pH , total VFA production and individual VFA profile ( P > 0.05 ) .
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从产气率、滞留期、甲烷含量、发酵液中挥发酸和NH4~+-N含量分析,进料浓度3%vs,滞留期为5d可得到理想的处理效果。
Ideal anaerobic treatment efficiency can be obtained with inlet concentration of 3 % VS and retention times of 5 days from the analysed parameters of biogas production rate , retention times , methane content and concentration of volatile fatty acids in the discharged liquid .
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利用Futura多通道连续流动分析仪测定葡萄酒中挥发酸含量,具有快速、准确、灵敏度高的特点。
Futura continuous flow analyzer was used in the determination of volatile acids contents in grape wine and it had the advantages of rapid and accurate measurement and high sensitivity .
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烟草中总挥发酸含量的分析方法研究
Study on the analytical method of total volatile acids in tobacco
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荔枝酒发酵过程中挥发酸含量的控制
Controlling of Volatile Acid Amount in the Fermentation of Litchi Wine
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烟草中挥发酸的气相色谱分析
Analysis of the Volatile Acids in Tobacco by GC / MS
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挥发酸的反硝化速率比相应的醇类为高。
The VFAs gave a higher rate ofdenittification than their corresponding alcohols .
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国产烤烟挥发酸含量的对比分析
Comparable Analysis of Total Volatile Acid in Domestic Flue-cured Tobacco
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酒类酒球菌接种量主要影响苹果酸-乳酸发酵速率和挥发酸生成量。
Inoculating concentration Mainly influenced MLF rate and volatile acid .
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黄酒中不挥发酸组分的分析研究
Studies on Analysis of Non-Volatile Acids in Rice Wine
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利用葡萄酒自动分析仪测定葡萄酒中的挥发酸
Determination of Volatile Acids Contents in Grape Wine by Futura Continuous Flow Analyzer waste water
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烟用酊剂中挥发酸的GC/MS分析
Analysis of Volatile Organic Acids in Tinctures for the Use of Tobacco by GC / MS
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酒类酸度分析包括总酸度、挥发酸和有效酸度分析。
The analysis of acidity in liquor comprises of analysis of total acidity , volatile acids and available acidity .
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发酵质量在酒度、酸度、挥发酸、还原糖、总糖等方面均好于高温蒸煮;
The fermentation quality got better in the aspects of alcoholicity , acidity , volatile acid , reducing sugar and total sugar etc. ;
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测定了2002、2003年全国6产区170个烤烟烟叶样品的总挥发酸含量,并对其差异显著性进行了分析。
The total volatile acid in 170 tobacco samples from 5 provinces of China grown in 2002 and 2003 were determined and compared .
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研究表明,生产过程中采用物理和化学的方法进行降挥发酸处理,效果不好;
The experiments proved that the use of chemical methods and physical methods to reduce volatile acids content could not achieve satisfactory effects ;
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试验中分别考察了碱度、微量金属元素、回流比对出水挥发酸的影响。
The leading content of the experiment was decreasing volatile acid through adding alkalinity and trace metal elements and adopting the way of circumfluence .
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结果表明,较之酸性条件,碱性条件更利于污泥中碳水化合物和蛋白质的释放,有利于挥发酸的产生,而且乙酸和丙酸的含量最多。
The results showed that alkaline conditions were superior to acidic conditions . It can promote the production of VFAs , especially acetate and propionate .
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气相色谱分析可看出,实验组的挥发酸、非挥发酸峰面积小于对照组,乳酸亦然。
In Gas Chromatograph , the peak area values of volatile acid and non-volatile acid in test group were smaller than those in control group .
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研究了荔枝酒发酵过程中温度、起始酸度以及添加丙酸钾量对减少挥发酸的影响。
The influences of temperature , initiative acidity , and the addition amount of potassium propionate on reducing volatile acid in the fermentation of litchi wine were approached .
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发现3株产氢细菌的酸性末端产物中的乙醇、乙酸的分布占挥发酸总量比例可达990%~1000%,为典型的乙醇型发酵;
The proportion of ethanol and acetic acid of hydrogen-producing bacteria was 99 . 0 % ~ 100 . 0 % of total end products , which belonged to classical ethanol-type fermentation .
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利用盐渍藠头生产中的下脚料-藠头皮,经过脱盐、压榨、补糖、酒精发酵和醋酸发酵制得藠头醋,其不挥发酸含量高,酸味柔和。
Through desalinization , squeezing , rice syrup supplementation , alcohol and acetic fermentation , fruit vinegar with soft sourness and high content of non-volatile acid was made from Allium Chinense peel , a by-product .
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影响龙眼果酒中挥发酸含量的因素主次顺序为:二氧化硫的添加量、柠檬酸和苹果酸的比例、酒醪的含酸量和发酵温度。
The primary and secondary factors of affecting the content of volatile acid were the content of SO_2 , the ratio of citric acid and malic acid , the content of acid and the fermentation temperature .
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并检测其五味子醇甲和甲素等功能成分的含量及酒度、总酸、挥发酸、总酯、透光率、残糖等各项指标。
And test and examine the content of schizandrol A and schisandrin A , alcohol content , total acid , volatile acid , total ester , light transmission rate , residual sugar , and other indicators .
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研究了草莓酒人工发酵过程中一些主要成分如糖、酸、单宁、挥发酸、乙醇、甲醇、高级醇和酯等物质含量的变化。
The change of some main chemical compositions , such as sugar , acid , tannin , volatile acid , ethanol , methanol , ester and so on , during manual fermentation in strawberry wine was investigated .
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研究了龙眼果酒酿造中前处理方式对果酒发酵的影响,进行了不同发酵菌株的筛选,并以正交试验研究影响龙眼果酒挥发酸含量的因素,进行了工艺优化。
Orthogonal designing experiment was carried out to study the effect of pretreatment technology on longan wine brewing , and the selection of longan wine yeast strain , the factors affecting content of volatile acid , the brewing technology was optimized .